| Violation
|
|
Observation
|
|
51-11-4
|
|
Basic - Carbon dioxide/helium tanks not adequately secured.
Bar
|
|
36-34-5
|
|
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen
|
|
12B-07-4
|
|
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Prep area **Corrected On-Site**
|
|
40-06-5
|
|
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Kitchen. **Corrected On-Site**
|
|
08B-38-4
|
|
Basic - Food stored on floor.
Walk in freezer **Repeat Violation**
|
|
10-17-4
|
|
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Prep area **Corrected On-Site**
|
|
10-20-4
|
|
Basic - In-use tongs stored on equipment door handle between uses.
Rotisserie cooker **Corrected On-Site**
|
|
10-07-4
|
|
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Server side station
78F **Corrected On-Site** **Repeat Violation**
|
|
22-08-4
|
|
Basic - Interior of oven has accumulation of black substance/grease/food debris on cooks line
|
|
36-62-4
|
|
Basic - Light not functioning.
Dish room **Repeat Violation**
|
|
05-09-4
|
|
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Single door reach in cooler by rotisserie cooker **Repeat Violation**
|
|
31B-04-4
|
|
Basic - No handwashing sign provided at a hand sink used by food employees.
Employee restroom
|
|
14-12-4
|
|
Basic - Utensils in poor condition.
Orange metal manual juicer in kitchen
|
|
41-07-4
|
|
High Priority - Container of medicine improperly stored.
Bar **Repeat Violation**
|
|
08B-02-4
|
|
High Priority - Displayed food not properly protected from contamination.
Grated paramesan on hot buffet line
Moved to cold buffet under glass **Corrected On-Site**
|
|
50-17-3
|
|
High Priority - Operating with an expired Division of Hotels and Restaurants license.
4/1/26
Paid during inspection **Corrected On-Site**
|
|
08A-05-6
|
|
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw marinated whole muscle intact beef over shredded cooked beef in meat walk on cooler
- raw whole muscle pork over apple juice in meat walk in cooler
- raw whole shell eggs over cooked beef in prep walk in cooler
**Corrected On-Site**
|
|
08A-20-5
|
|
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw sausage over raw whole,intact muscle beef in meat walk in cooler **Corrected On-Site** **Repeat Violation**
|
|
41-10-4
|
|
High Priority - Toxic substance/chemical improperly stored.
-WD-40 next to clean equipment in dish room
- coffee cleaning tablets by bar **Corrected On-Site** **Repeat Violation**
|
|
22-02-4
|
|
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Dish racks **Repeat Violation**
|
|
31B-03-4
|
|
Intermediate - No soap provided at handwash sink.
Dish room **Corrected On-Site**
|
|
03F-10-5
|
|
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Grilled egg plant on buffet line
Provided form and operator filled to match times **Corrected On-Site**
|
|
02C-02-5
|
|
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Walk in coolers several items **Repeat Violation**
|
|
41-17-4
|
|
Intermediate - Spray bottle containing pink toxic substance not labeled in dish room **Corrected On-Site** **Repeat Violation**
|
